Root Vegetable Omelette

Health Highlights

Ingredients

2/3 cup	Beets, raw (grated)
1/3 cup	Carrots (grated)
2/3 cup	Butternut squash (grated)
1/3 cup	Red onion (grated)
1/4 tsp	Himalayan sea salt
4 large	Egg (Pasture-raised, if possible)
1 dash	Black pepper
1 tbsp	Ghee (Organic, if possible)

Heat a medium frying pan to medium-low heat. Add ghee and swirl around entire pan including part of the way up the edge.
Add grated vegetables and fry for approximately 5 minutes or until they just start to lose their firmness.
Add eggs, salt, and pepper to a bowl and beat until blended.
Spread the veggies evenly on the frying pan. Pour eggs into frying pan. Cook until the egg is slightly raw, then flip and cook for two minutes.

Calories 275

Calories from fat 161

Calories from saturated fat 70

Total Fat 17.9 g

Saturated Fat 7.7 g

Trans Fat 0.1 g

Polyunsaturated Fat 2.3 g

Monounsaturated Fat 5.4 g

Cholesterol 455 mg

Sodium 516 mg

Potassium 559 mg

Total Carbohydrate 15.4 g

Dietary Fiber 3.4 g

Sugars 6.9 g

Protein 14.7 g

Meat Alternative	1.1
Vegetables	1.9